• 21 October 2008
I made this yummy dessert the other night when I had to come up with something easy and quick, but with ingredients I had on hand (as in no butter and few eggs). I'm not kidding when I said "easy" folks. This took about 10 minutes to prepare...total. Granted, preparing the garnishes might take a few extra minutes but not more than 10 minutes are required there either. It's a keeper if you love coconut like I do.
I served the coconut tapioca pudding with toasted coconut, fresh pineapple, a dollop of lightly sweetened whipped cream, and a little lime zest. Next time I'll serve this with an Asian-inspired meal and perhaps substitute mango for the pineapple. I'm also tempted to infuse the pudding with some cardamon too...
If you have any other ideas feel free to share!
Coconut Tapioca Pudding
adapted from Everyday Food
2 large eggs
2 cans coconut milk
3 cups milk
1 cup sugar
1/4 cup plus 2 TB quick-cooking tapioca
2 teaspoons pure vanilla extract
1/2 cup sweetened shredded coconut, toasted (place on a baking sheet and cook for 10 minutes on 350)
fresh pineapple chunks
lightly sweetened whipped cream
In a medium to large saucepan, lightly beat eggs. Add the coconut milk, milk, sugar and tapioca; whisk to combine. Set aside about 10 minutes to soften the tapioca.
Stirring constantly, bring the mixture to a boil over medium heat; stir in pure vanilla extract. Transfer the mixture to a large bowl and cover with plastic wrap. Let pudding cool for about an hour or until cool. Refrigerate pudding for several hours or overnight.
Whisk pudding just before serving. Divide amongst glasses or bowls and garnish with pineapple, cream, toasted coconut and lime zest.